Crunchy cabbage is lightly sauteed with toasted sesame oil, coconut aminos and nutty almond butter for a flavor-packed side dish. Always on the lookout for fresh ways to make veggies taste amazing, this Warm Asian Slaw is so very easy and and has great umami flavor!
Leave the fancy chopping to the restaurant chefs because this easy side dish comes together in less than 10 minutes and requires ZERO prep work. Bagged coleslaw is the not-so-secret way to save you time during the dinner hour.
Cabbage falls into the Braasica family along with broccoli, brussel sprouts, cauliflower and kale. Even though green cabbage isn’t as vibrantly colored as kale and other green vegetables, don’t let that fool you. This ball of tasty leaves is packed with some great nutrition!
Eat up 85% of your daily vitamin K and 50% of vitamin C needs in just 1 cup of raw cabbage. Vitamin K is important for blood clotting and bone metabolism (building bone mass). Vitamin C is an important antioxidant and also helps produce collagen, the most abundant type of protein in the body which is also involved in healthy hair, skin and nails.
Some version of roasted and steamed veggies are on the dinner menu each week but sometimes that feels boring. This Warm Asian Slaw is a great way to change it up but still keep it simple.
Want to build a plant-based meal around this recipe? Add in some edamame beans and serve over cauliflower rice or brown rice or quinoa. Add an extra dash or two of coconut aminos (or low sodium soy sauce) and dinner is served!
What are Coconut Aminos?
Essentially, coconut aminos are similar to soy sauce but without the soy. It tastes quite similar with a salty, umami (savory) flavor. Tamari is another similar product that is soy sauce but is made to be gluten-free.
It is important to note that the sodium in coconut aminos differs from soy sauce and tamari. Brands are different so the level of salty flavor it contributes to your recipe will differ. You can technically use any of these products and the recipe will taste great! But, some products may be saltier that others.
I used the Trader Joe’s Coconut Aminos which has 300 mg sodium per 1 tablespoon serving. Traditional soy sauce may have as much as 800-900 mg sodium per tablespoon and low sodium versions may have 500-600 mg sodium per tablespoon.
When following the recipe for the Warm Asian Slaw, you may want to add less soy sauce or low sodium soy sauce if subbing these in for the coconut aminos so that the recipe isn’t too salty. It’s always best to add a little and taste first because once it is in, you can’t take it out!
Let’s Talk Oil…
Toasted Sesame Oil- This ingredient is a game changer. While you could use Avocado Oil or Olive Oil for this Warm Asian Slaw, this 1 ingredient significantly enhances the flavor. This powerful ingredient is one of the ways to give Asian style dishes extra flavor. Look for cold-pressed toasted sesame oil for a good quality oil.
Choosing a Nut Butter..
Peanut butter could be subbed in for the almond butter. My recipes almost always include almond butter because my daughters have a peanut allergy and therefore, I don’t use it in family recipes. Use what you have and prefer!
No need to set a bowl of boring veggies on the dinner table tonight! Grab a bag of tri-colored cole slaw mix and saute this Warm Asian Slaw. Let’s make veggies the food we can’t stop talking about!
Warm Asian Slaw
Ingredients
- 16 oz Tri-Colored Coleslaw Mix
- 1/2 tbsp Toasted Sesame Oil
- 2 1/2 tbsp Coconut Aminos
- 2 tbsp Almond Butter creamy or crunchy (or peanut butter)
Optional Toppings
- Sliced Green Onion/Scallions
- Slivered Almonds toasted
- Chopped Peanuts toasted
Instructions
- In a large non-stick skillet, heat sesame oil on medium heat. Once the oil is hot, add in coleslaw and allow to saute for 7-8 minutes or until mostly softened. Stir occasionally.
- Stir in coconut aminos, and almond butter until well combined. Add a sprinkle of fresh ground pepper if desired. Serve warm. Garnish with your preferred toppings.
Notes
- Peanut butter can be used in place of almond butter.
- Nuts can be toasted in a dry non-stick pan for several minutes on medium heat. Shake the pan frequently to prevent burning. Once they begin to have a fragrant nutty scent, they are ready!
- Cook the coleslaw to your desired tenderness. If you like it more crunchy, you can reduce the time, but to soften further, simply cook a few extra minutes. If needed, you can always add 1-2 tablespoons of water to help the coleslaw soften further.
- Soy sauce has a higher sodium content than coconut aminos, even the low sodium versions. The Trader Joe’s Coconut Aminos I use has 300 mg sodium per 1 tablespoon serving.
This 10-minute Warm Asian Slaw is full of flavor and good nutrition. If you make it, take a picture and tag me on Facebook or Instagram because I love to see what you are cooking up in your kitchen!
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